Classic Italian dishes incorporating traditional Japanese ingredients and techniques. Japanese dishes using Italian ingredients and techniques. What?! You read that right.
Chef/owner Tom Cuomo honed his craft under Wylie Dufresne at WD-50, Mario Carbone and Rich Torrisi at Carbone and Parm in NYC, and most recently under Matt Kelly at Mateo Bar de Tapas in Durham. In between all of that, he’s helped open and run restaurants in Los Angeles and Florida. Papa Shogun represents his and the experienced team’s vision of giving you new perspectives on familiar foods in a refined yet fun environment. Come join us for the adventure.
But enough of us talking about us! We have no problem tooting our own horn, but it’s always nice when someone toots it for us: